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Alfredo sauce is one of my most popular recipes EVER! This sauce is ultra creamy and belongs on everything. It’s so much better than store-bought and only takes 20 minutes to make!
A Reader’s Review
This was BY FAR the best alfredo recipe I have yet to find! If any of you are looking for online alfredo recipes, you can quit looking. This one is the richest/creamiest/most appetizing one I’ve found yet. I’ve trialed with several and this one beats them all. EXCELLENT recipe!! My husband cannot stop talking about how much ‘better’ my alfredo is this time!
Why You Need to Make This Alfredo Sauce Today!
- It’s so good, I eat it with a spoon! I “test” it so many times while cooking that I’m usually full before dinner even starts. It’s that creamy, cheesy, and irresistible.
- Cream cheese makes it next-level! This is my secret ingredient! It adds the perfect tang and smooth texture that most Alfredo sauces are missing.
- You won’t believe how simple and fast this is! It tastes fancy, but it’s so easy. One pan, a few ingredients, and 20 minutes later, you’re a dinner hero.
Ingredients Needed
- Different Cheese: To switch up the flavor, use half Romano cheese or Asiago cheese instead of Parmesan cheese.
- Do I have to use cream cheese? You can omit the cream cheese, but I suggest replacing it with 1/2 cup of additional heavy cream.
- Fresh or canned Parmesan? Freshly grated Parmesan is a must! The stuff in a can will make the sauce grainy, and the pre-shredded kind will end up very clumpy.
- Can I substitute the heavy Cream? You can use milk or half & half instead. The sauce will be lighter, but still tasty.
- Make it spicy! You can add in more spices and seasonings like red pepper flakes or paprika so your Alfredo has a little kick to it! Similar to this Cajun Alfredo pasta!
- What protein can I add? Alfredo sauce goes so well with chicken or shrimp.
How to Make Alfredo Sauce from Scratch
Not only does this Alfredo sauce use simple, everyday ingredients, but it also comes together in minutes.
- Melt: Add the butter, cream, and cream cheese to a medium pan and whisk over medium heat until melted.
- Whisk: Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper and whisk until combined. Make sure to whisk it together rather than stirring with a spatula. This will help your Alfredo sauce not to separate.
- Gradually Add Cheese: Continue to whisk until smooth before gradually adding the Parmesan cheese. (Overheating can cause the cheese to break and turn clumpy. Keep the heat low, stir gently, and avoid boiling. For best results, add the Parmesan off heat to help it melt smoothly.)
- Simmer and Serve: Bring to a simmer and whisk for about 3-5 minutes or until it thickens. Toss it with fettuccine noodles and serve immediately.
Alyssa’s Pro Tips
Want a thicker sauce? Cut the cream cheese up into cubes and add in small amounts at a time while stirring. It melts evenly and enhances the texture. If needed, whisk together 2 teaspoons of cornstarch with 1 tablespoon of water and stir it in to thicken further.
How Many Cups Does It Yield?
When you are done making your Alfredo sauce you will be able to fill a tall canning jar. This is about 14 to 16 ounces (1 pound) of pasta or 2 cups of sauce. I like to reserve a little sauce on the side for dipping breadsticks in.
Storing Leftover Alfredo Sauce
Alfredo sauce is a favorite at our house and I know that it won’t last long, even if I double it!
- In the Fridge: Store your homemade Alfredo sauce in an airtight container in the refrigerator for up to 5 days.
- Reheating: Reheat your sauce on the stovetop over low heat, stirring often. It is best not to microwave this sauce because it can cause the sauce to break and turn oily.
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Homemade Alfredo Sauce Recipe
Ingredients
- ½ cup unsalted butter
- 2 cups heavy whipping cream 1 pint
- 4 ounces cream cheese
- ½ teaspoon minced garlic
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 1 cup freshly grated parmesan cheese
Instructions
- Add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese to a medium saucepan and whisk over medium heat until melted.
- Add ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon ground black pepper Continue to whisk until smooth before gradually adding 1 cup freshly grated parmesan cheese.
- Bring to a simmer and continue to whisk for about 3-5 minutes or until it thickens. Toss it with your favorite pasta and serve immediately.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Great recipe. easy & delicious
How long will it stay fresh in the refrigerator?
Hi Dorothy, thank you, I’m so glad you liked it. I like to store my Alfredo sauce in an airtight jar in the refrigerator. It will stay good for about 5 days. The ingredients may separate as it sits, so give it a quick stir before you use it.
Do you use fresh Parmesan cheese or the dried grated Parmesan cheese bought off the shelf?
Hi Melody, thank you for your question. Using freshly grated parmesan cheese is best. Powdered cheese will create a grainy texture and does not melt through when heated, because of all the preservatives that are added. I hope this helps!
I have never made Alfredo and now I want is Alfredo sauce topped on my steak, shrimp, angel hair pasta noodles, rice with grilled chicken, chicken cordon blue would be amazing with noodles. I’ll let you know how it turns out. Thanks for helping figure out what to do with my heavy whipping cream instead of making ice cream.
Hello,I love to try new things I was wondering can I can my Alfredo sauce in a mason jar and if so how do I do it please let me know thank you very much
Hi Victoria, unfortunately dairy cannot be safely canned.
Love this recipe! I will never buy jarred alfredo again! A month ago I made a chicken spinach and red bell pepper alfredo penne pasta and tonight a chicken and spinach lasagna ?. Thank you!!
I made this recipe today, loved it. Thank you for sharing your recipe I will definitely be making this again.
Thank you for coming back to comment and leave a review! I really appreciate it! So glad you liked it!
Is it ok to use grilled chicken strips in this alfredo recipe?
Hi Beth, are you asking if you can add chicken strips to the sauce once it’s made? If they are pre cooked and you add them to your dish that would be absolutely delicious. Let me know if that didn’t answer your question.
Hi Alyssa,
How long can this sauce last in the refrigerator? I am planning a large pasta meal for this Sunday, so wondering if I can make the sauce ahead of time. If I make it today, on Friday, will it be fine warmed up on Sunday morning? Thanks
Hi Elizabeth, yes this should last for about 4 days in the fridge.
I have been making this recipe for years now. Every time I get a new phone I have to find your recipe. I also add Asiago cheese and it is amazing! Thank you Alyssa!
Are there any special considerations for canning this recipe?
Hi David, thank you for your question. I do not recommend canning this alfredo sauce. Canning anything with dairy in it is unsafe, as dairy has a low acid level and supports the growth of botulism.
You can freeze it for up to 3 months and thaw it overnight in the refrigerator. Reheat it gently on the stove over medium-low heat while whisking constantly. Add a splash or two of heavy cream, if it is too thick. Note that cream sauces can change texture and become grainy after being frozen and thawed.
How much pasta for this sauce?
Hi Ann, thank you for your question! This recipe will make about 28 ounces of sauce which is nearly the same as a standard bottle of sauce from the store. It depends on how much sauce you want with your pasta but you could coat 16 ounces of cooked pasta with this recipe. If you like more sauce to pasta ratio shoot for 10 ounces of pasta.
I hope this helps!
Hi, I was wondering whether you have to use the cream cheese or not. Thank you!
Hi Aisha, thank you for your question. You can substitute the cream cheese for more heavy whipping cream or leave it out altogether but you will lose a little volume, and some flavor without it.
That was better than Olive Garden. Wow terrific
You nailed it with this one! I made Spinach and Mushroom Fettuccine Alfredo for my daughter and her vegetarian boyfriend last night and used your sauce recipe. We all loved it and it was so easy! I don’t think I’ll use any other recipe from now on! Thank you so much!
I’ve made several alfredo sauces, and this one is my favorite, so good. I doubled the recipe but only had 1 pint of heavy whipping cream so I used 2 cups milk as well. It was a bit runny so I added a cornstarch slurry at the end. Soooo good
Make this low fat with a steamed cauliflower pureed… recipes online
This is a staple in our house !! Sooooo good
I’m so so happy I clicked on your recipe. I was looking for a specific recipe that would taste like a restaurant I used to go to. It’s no longer open and I can happily say this recipe hit the nail on the head. Thank you for sharing! I’m so excited to make it tomorrow for a loved one.